Brown sugar honey cake

Brown sugar honey cake

Overview

Sponge cake is still a challenging cake for me. After I succeeded once, I eagerly wanted to bake a small brown sugar honey cake. I still failed twice during the period. I adjusted the recipe and baked it twice. The first time it didn’t look good, so this time, the finished product is quite satisfactory. The brown sugar taste is very rich, which is a good choice for women!

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Ingredients

Steps

  1. Weigh the required ingredients. The egg is medium in size and weighs 110 grams after removing the shell.

    Brown sugar honey cake step 1

  2. Soften the honey with insulation water until it becomes fluid. You can preheat the oven to 160 degrees first.

    Brown sugar honey cake step 2

  3. The brown sugar you buy often has lumps, so use a food processor to break it up in advance to avoid uneven distribution later.

    Brown sugar honey cake step 3

  4. Sift the flour twice in advance

    Brown sugar honey cake step 4

  5. Crack the eggs into a clean, oil-free and water-free egg-beating bowl, add brown sugar and honey,

    Brown sugar honey cake step 5

  6. Beat with hot water

    Brown sugar honey cake step 6

  7. Beat the egg liquid at low speed first. When the temperature of the egg liquid rises to 36-40 degrees (tepid to the touch), switch to high speed and beat against the edge of the basin.

    Brown sugar honey cake step 7

  8. The egg liquid will become more and more foamy as the egg beater is whipped, and continue to be whipped at high speed,

    Brown sugar honey cake step 8

  9. Beat the egg liquid until it becomes larger in volume and becomes creamy yellow in color and the foam becomes smaller, then switch to medium speed and continue beating,

    Brown sugar honey cake step 9

  10. Beat until the color of the egg liquid becomes lighter and the bubbles become more delicate, then use low speed to beat

    Brown sugar honey cake step 10

  11. Beat the egg liquid until the egg liquid lines are not easy to disappear after lifting the egg beater, and it is better to draw a figure 8,

    Brown sugar honey cake step 11

  12. At this time, there are still some obvious big and small bubbles. Continue beating with a whisk at low speed for 1-2 minutes, trying not to touch the edge of the basin. The finished egg liquid will be very delicate. This kind of egg liquid is more stable and difficult to defoam

    Brown sugar honey cake step 12

  13. Sift the flour into the beaten egg liquid all at once or in 2-3 batches,

    Brown sugar honey cake step 13

  14. Use a scraper to scrape the bottom of the basin from 2 o'clock to 8 o'clock, turn it up at 9 o'clock, and turn the egg beater with your left hand,

    Brown sugar honey cake step 14

  15. Stir until the flour is completely invisible and the batter is smooth (please stir gently)

    Brown sugar honey cake step 15

  16. Spread the corn oil into the batter,

    Brown sugar honey cake step 16

  17. Follow steps 14 and stir the corn oil evenly

    Brown sugar honey cake step 17

  18. Pour the mixed cake batter into a small paper cup 80% full, then shake the paper cup to remove large air bubbles, and bake in the middle rack of the oven at 160 degrees for 18 minutes (the time and temperature will depend on the size of the specific paper cup. My paper cup is slightly smaller than the commonly used muffin cups)

    Brown sugar honey cake step 18

  19. Bake for about ten minutes. The cake made with brown sugar will be darker in color, so be careful not to burn it

    Brown sugar honey cake step 19